Description
Try a healthy spin on chicken strips using a savory almond coating for the baked chicken strips and a clean honey mustard dipping sauce.
Ingredients
- 1 cup Blue Diamond Lightly Salted Almonds
- ½ teaspoons Garlic Powder
- ½ teaspoons Paprika
- ¼ teaspoons Black Pepper
- ⅛ teaspoons Ground Mustard
- ⅛ teaspoons Cayenne Pepper
- 2 whole Boneless, Skinless Chicken Breasts, Sliced Into ¼-inch Thick Strips
- 2 Large Eggs
- 1 teaspoon Olive Oil
- FOR THE HONEY MUSTARD DIPPING SAUCE:
- 1 Tablespoon Plain Greek Yogurt
- 2 Tablespoons Yellow Mustard
- 2 Tablespoons Honey
- 1 teaspoon Freshly Squeezed Lemon Juic
Preparation
For the baked chicken strips:
Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor, combine almonds, garlic powder, paprika, ground black pepper, ground mustard, and cayenne pepper. Process this mixture until the almonds are crumbly and look like coaurse breadcrumbs. Transfer the almond coating to a shallow dish and set aside.
In a separate medium-sized bowl, whisk together eggs and olive oil.
To prepare the strips, slice chicken breasts into ¼ inch slices. Starting with the egg mixture, dip the chicken slices until fully coated. Then give them a little shake to let any extra egg drip off. Transfer to the seasoned almond coating and gently toss until the chicken strip is completely covered.
Remove and transfer the chicken strip to the baking sheet. Repeat with remaining chicken, allowing some space in between the chicken strips for even baking.
Place in the oven and bake for about 18–22 minutes, turning once halfway through, until chicken is cooked through and no longer pink in the middle and the tasty almond coating is golden.
While the strips are cooling down from the oven, make the honey mustard sauce (recipe below).
For the honey mustard dipping sauce:
In a small bowl, combine plain Greek yogurt, yellow mustard, honey, and freshly squeezed lemon juice. Whisk until this is very smooth.
